Coconut Chutney Recipe- For Idli And Dosa
A typical South Indian Chutney recipe which is prepared with grated coconut, chana dal, green chillies, ginger and tempered with mustard seeds, urad dal and red chillies. Serve on the side with any South Indian Breakfast and enjoy.
The Coconut Chutney Recipe uses fresh coconut, ground along with Green Chilies and Roasted Chana along with a dash of Lemon or Yogurt that makes it tangy and opens up your senses. This chutney is very simple to make and a very popular accompaniment for all the breakfast dishes in South Indian.
If you are looking for more Chutney recipes here are some :
- 1 cup Fresh coconut , grated
- 1 tablespoon Chana dal (Bengal Gram Dal) , roasted
- 5 Badam (Almond)
- 2 Green Chillies
- 1 inch Ginger Ingredients for Seasoning
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Cooking oil , for seasoning
- 4 Curry leaves , finely chopped
- 2 Dry red chillies
- Salt , to taste
How to make Coconut Chutney Recipe- For Idli And Dosa
To begin making the Coconut Chutney recipe, Add the fresh coconut, chana dal, badam, green chillies,ginger into a mixer grinder and grind all the ingredients together with 1/2 cup of hot water.
Hot water prevents the coconut chutney from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture.
Now add the lemon juice and salt to taste and mix the Coconut Chutney well.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"